Super creamy cheesecake on a graham cracker crust and topped with a subtle strawberry coulis and extra fresh berries.
Prosciutto and Burrata Pizza
For the pizza crust (makes 2 pizzas):
- 1 ¾ cups (210g) bread flour*
- 1 pinch salt
- ½ teaspoon sugar
- 1 teaspoon (3.5g) instant dry yeast
- ¾ cup (180 ml) water, heated at 110°F (40°C)
- 1 Tablespoon (15 ml) olive oil + extra for brushing
- Cornmeal, for dusting
For the toppings (for 2 pizzas):
- 4 Tablespoons tomato paste
- 1 small mozzarella, sliced
- 8 slices prosciutto
- 1 large fresh burrata
- Fresh basil
- Black pepper, freshly ground
- Combine bread flour*, sugar, yeast and salt in the bowl of a stand mixer. While the mixer is running on low-medium speed, slowly pour in the water and the olive oil; knead until the dough forms a ball, about 2-3 minutes. If the dough is sticky, add additional flour, one tablespoon at a time, until the dough becomes a solid ball.
- Grease a large bowl with olive oil, place the dough and cover with plastic wrap. Let rise at room temperature until doubled in size, about 1 hour.
- Preheat the oven to 430°F (220°C) and dust the pizza stone with cornmeal (this will prevent the pizza from sticking and will add additional crispiness to the crust).
- Turn the dough onto a lightly floured surface and divide it into 2 equal pieces.
- Take the first one and stretch until you have a thin 12-inch (30 cm) circle. Transfer to the pizza stone.
- Brush the edges of the pizza dough with olive oil. Spread half of the tomato sauce, half of the mozzarella, and bake for about 12-15 minutes, until edges are golden brown.
- Meanwhile, prepare the second pizza following steps 5 and 6.
- Once the first pizza is baked, transfer to a pizza cutting board and place the second pizza onto the pizza stone. Bake until crispy.
- Allow each pizza to cool slightly. Sprinkle chunks of burrata cheese, add prosciutto and fresh basil on top. Add freshly ground pepper and serve immediately.
* Using bread flour will give you a much crispier crust. If you can’t find bread flour, you can substitute it with all-purpose flour which will give you a chewier crust.